These new potatoes are tender and delicious, perfect on their own or served with some green veggies. Discover this pan-fried new potatoes recipe flavored with curry leaves. It takes less than 20 minutes, Chrono!
I love potatoes, and if you're like me, take a seat, and let's enjoy this new potato recipe.
New potatoes are in season! Time to enjoy this pan-fried potatoes recipe flavored with curry leaves, cumin, ginger, garlic, cilantro, and lemon, which counteracts the effects of oxidation formed during cooking.
I like keeping things simple, but simple doesn't mean just boiling potatoes and serving them with some butter, nah! That's old-style stuff. Pan-fried new potatoes are way more delicious and easy to cook.
What are new potatoes?
New potatoes are, let's say, the babies of regular potatoes, and they're harvested ahead of the season before the potatoes become big and tough.
Since their sugar hasn't turned into starch, new potatoes have less sugar content with higher moisture.
New potatoes are tender, delicious, and quick to cook with. Don't peel the skin since it's very soft. Just clean and cook them as desired.
They're far more pricy than their mature counterparts, but their deliciousness is worth the price.
How to pan-fry new potatoes
To get the best result, you'll need a large skillet, pan, or saucepan with a solid base that distributes the heat evenly, and the skillet/saucepan must have a lid that covers well.
- First, choose small-size new potatoes that will roast fast.
- Clean the new potatoes.
- Place them in a hot skillet and add some cooking oil. Use oil with a high smoking point, like avocado or coconut. Olive oil will do, but it's not my first choice for this recipe.
- Toss the skillet without lifting it from the cooker (you might have seen chefs perform this movement when cooking); You want to spread the oil evenly.
- To ensure evenly cooking, keep the potatoes on a single layer.
- Cover the skillet and cook on medium heat for 6 minutes.
- Toss again without lifting the skillet. You're just shaking the skillet such that the potatoes roll.
- Open the skillet, add salt, cover, and cook for 7 minutes.
- It might get smoky, but this is normal, make sure that potatoes are not burning by reducing the heat!
- Shake/toss the saucepan/skillet again, open it, and insert a knife on the thickest potato to check the cooking.
- If the knife goes through without force, remove the potatoes from the cooker, and let them cool a bit before adding the seasoning. Otherwise, cook extra few minutes.
- Refrain from overcooking; otherwise, the new potatoes will fall apart!
What goes with new potatoes?
Serve them as a side dish, or make them star on your menu.
My nutritional advice.
Potatoes belong to the Solanaceae (the nightshade family). To some people, this family food can cause inflammation. Sometimes, one can react to only one food in this family while tolerating the rest.
Do not take from the world of the internet and stop eating these foods because we're all unique. Assess yourself by eating potatoes alone, without any spices, herbs, or even salt, and wait for at least 3 hours before eating something else. Make sure to have eaten nothing 1 hour before eating the potatoes.
In most cases, reactions, if any, occur within the 3 hours.
These new potatoes are flavored with dry curry leaves which you can get in Indian or Asian groceries.
Sending you my thoughts and love. Githu
Try these potato recipes.
Delicious pan-fried new potatoes recipe
- ¼ teaspoon cumin seeds (optional)
- 5 dry curry leaves (optional)
- 1 pound/kg new potatoes (small sizes)
- 2 tablespoon cold-pressed coconut/avocado oil
- pinch of salt
- 2 garlic cloves (grated/pressed)
- a small piece of fresh ginger root (grated)
- some fresh herbs like cilantro/parsley/dill
- 1 tablespoon freshly squeezed lemon
- Clean the potatoes, ginger, garlic, and herbs
- In a heating skillet, add cumin and curry leaves, and let them heat for 1 min
- Add the oil and stir with a wooden spoon
- Bring the new potatoes into the skillet and toss. READ THE BLOG POST
- Cover the skillet and cook at medium heat for 6 mins without opening the skillet.
- Toss/shake the skillet again (DO NOT LIFT NOR OPEN IT) to roll the potatoes
- Open the skillet and sprinkle with salt, then cover to cook for 7 mins
- Toss/shake the skillet. Open and check if the potatoes are cooked by inserting a knife into one potato.
- Continue cooking if need be. Otherwise, remove from the heat and let the potatoes cool for 3 mins.
- Add ginger, garlic, and chopped herbs, then toss the skillet.
- Serve while still warm. Sprinkle with lemon juice just before serving and toss.
- Use the sharing buttons to share this recipe. Thank you.
- Choose small new potatoes of the same size that will cook fast. Do not go for tiny small potatoes, either!
- You can find curry leaves in Indian shops.
- By tossing, I mean moving the skillet to and fro so that the potatoes inside roll.
- The skillet or saucepan must have a firm, solid base that can maintain and distribute heat evenly.